Moroccan cuisine · Breakfast & Eggs

Bayd bel Kamoun wa Zitoun

Hard-boiled eggs, halved and sprinkled with cumin salt, served with pickled olives — the classic street-stall snack.

Ingredients · for 2 servings

• 6 eggs
• 1 tsp cumin seeds
• 1 tsp coarse sea salt
• 1/2 tsp paprika (sweet)
• 150 g olives (black, pitted)
• 1 tbsp olive oil
• 1/2 lemon

Instructions

1. Put the eggs on in cold water, hard-boil for 9 min from the boil, then shock in ice water and let cool completely.
2. Toast the cumin seeds in a dry pan over medium heat for 1–2 min until darker and fragrant.
3. Crush the toasted seeds with the coarse sea salt in a mortar into a bold spice salt and stir in the paprika.
4. Peel the eggs, halve lengthwise and arrange cut side up on a flat plate.
5. Toss the olives with the olive oil and a splash of lemon juice and pile them next to the eggs.
6. Sprinkle the cumin salt generously over the eggs and serve immediately with warm bread, with the rest of the salt in a small bowl on the side.